Author Notes
Adapted from the recipe Irish Lace Cookies, Gourmet, October 1991. My friend Cathy travels to Ireland every so often, and brought me back a bag of Dunany Farm Extra Course Wholemeal Flour. I knew it would make a fabulous soda bread, but I wanted to explore other applications. It works very well in this cookie recipe, producing a super-crunchy, very thin, almost tuile-like delicate cookie. I added bitter cacao nibs and salty sea salt to balance the sugary sweetness of the cookie. I think these would be great with a cup of espresso, or shaped into cups and served with a scoop of good-quality gelato. —mrslarkin
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Ingredients
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1/2 cup
(1 stick) unsalted butter, softened
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3/4 cup
firmly packed light brown sugar
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2 tablespoons
all-purpose flour
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2 tablespoons
water
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1 tablespoon
pure vanilla extract
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1 1/4 cups
extra-coarse wholemeal flour
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1/4 teaspoon
kosher salt
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1/4 cup
cacao nibs
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fresh cracked sea salt
Directions
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Preheat oven to 350 degrees F.
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Cream the butter and brown sugar until light and fluffy.
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Beat in the flour, water and vanilla. Stir in the wholemeal flour.
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With a small cookie scoop, place a scant 1" ball of dough on a parchment-lined sheet pan, 3 inches apart. They will spread a lot. I fit 5 cookies on each sheet pan. I bake two pans at a time.
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Bake for 10 - 12 minutes, rotating pans halfway through, until they are just firm enough to be moved with a metal spatula. Remove pans from oven and immediately sprinkle with sea salt.
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When they are still warm, but cool enough to handle, roll into cylinders using a dowel or the handle of a wooden spoon, or shape into a curved, clay roof-tile shape by just gently squeezing together the edges of the cookie. If the cookies harden up on the sheet pan, place back in the oven for 1 minute to soften.
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Transfer the cookies to racks and cool completely.
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